Black Rice and Butternut Squash Salad with Arugula and Pomegranate Recipe
Introduction
This Black Rice Butternut Arugula Salad is a vibrant and nutritious dish perfect for any season. It combines nutty black rice, sweet roasted butternut squash, peppery arugula, and juicy pomegranate seeds, all brought together with a tangy apple cider vinaigrette.
Ingredients
- 1 cup black rice
- 2 cups diced butternut squash
- 4 cups fresh arugula
- 1/2 cup pomegranate seeds
- 1/4 cup apple cider vinaigrette
Instructions
- Step 1: Cook the black rice according to package instructions until tender. Drain and set aside to cool slightly.
- Step 2: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
- Step 3: In a large bowl, combine the cooked black rice, roasted butternut squash, fresh arugula, and pomegranate seeds.
- Step 4: Drizzle the apple cider vinaigrette over the salad and toss gently to combine. Serve immediately or chill before serving.
Tips & Variations
- For added crunch, sprinkle toasted walnuts or pumpkin seeds over the salad before serving.
- Swap arugula for baby spinach or kale if preferred.
- Make your own apple cider vinaigrette by whisking together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve if you want to preserve the freshness of the greens. Reheat the black rice and butternut squash if desired before combining with fresh ingredients.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this salad?
Yes, you can substitute black rice with brown rice or wild rice. Just keep in mind the cooking times and flavors will vary slightly.
Is this salad suitable for meal prep?
Absolutely! Prepare the rice and squash in advance and store separately from the greens and dressing. Assemble just before eating to keep everything fresh and crisp.
PrintBlack Rice and Butternut Squash Salad with Arugula and Pomegranate Recipe
A vibrant and nutritious Black Rice Butternut Arugula Salad combining tender roasted butternut squash, chewy black rice, peppery arugula, and sweet-tart pomegranate seeds, all brought together with a tangy apple cider vinaigrette. This hearty salad is perfect as a wholesome side or a light main dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 cup black rice
- 2 cups water
- 2 cups butternut squash, peeled and diced
- 4 cups fresh arugula
- 1/2 cup pomegranate seeds
Dressing
- 3 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the black rice: Rinse the black rice under cold water until the water runs clear. In a medium saucepan, combine the black rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, turning once halfway through, until tender and caramelized on the edges. Remove from oven and let cool slightly.
- Prepare the dressing: In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until well combined and emulsified.
- Toss the salad: In a large bowl, combine the cooked black rice, roasted butternut squash, fresh arugula, and pomegranate seeds. Drizzle the apple cider vinaigrette over the salad and gently toss to combine evenly.
- Serve: Transfer the salad to serving plates or a large serving bowl. Enjoy immediately at room temperature or chilled.
Notes
- Black rice has a naturally chewy texture and a nutty flavor that complements the sweetness of butternut squash.
- Roasting the squash enhances its natural sweetness and adds depth to the salad.
- For a vegan version, ensure the honey is substituted with maple syrup or another vegan sweetener.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This salad can be served as a side dish or a light vegetarian main course.
Keywords: black rice salad, roasted butternut squash, arugula salad, pomegranate salad, apple cider vinaigrette, healthy salad, vegetarian salad, fall salad
